Chocolate Rhum Bûche

Process	Instructions
1. Prepare	Prepare the Triangle tranche Cake as directed by that formula, with the following exceptions:
2. Trim	Prior to applying the Pure Ganache glaze (step #6), trim the ends of the tranche cake with a dry hot knife. Hide the cut ends with a little fabrication ganache and chill again.
3. Glaze	Pour the liquid ganache over the cake as described in Step #6.
4. Transfer	Lifting carefully with a large spatula, transfer the tranche cake to an appropriate serving dish.
5. Decorate	Using holiday decorations, trim the chilled cake as desired. Ideas to include plastic Christmas decor, buttercream flowers and ivy stems or marzipan crafted decorations.
Additional Comments:	When completely enrobed, cakes store well. In fact the rhum syrup will marinate within the enclosed cake layers, developing better tastes after two days.

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